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cafedeles – Tuscan Tomato & Bread Salad this salad originates in Italy and is usually made with bread slices soaked in olive oil, shallots, tomatoes, vinegar and salt

The combination of selected ingredients creates an amazing taste, so I highly recommend it for mothers at home to try this recipe, as a snack for the family at home.

AuthorCafedelesDifficultyBeginner

Yields1 Serving
Cook Time30 minsTotal Time30 mins

Ingredients :
 1 pound fresh mozzarella, 3/4-inch diced
 2 teaspoons minced garlic (2 cloves)
 1 teaspoon good Dijon mustard
 1/4 cup good red wine vinegar
 Kosher salt and freshly ground black pepper
 1/2 cup plus 1/3 cup good olive oil
 1/2 pound sourdough bread, crusts removed and 3/4-inch diced

Instructions :
1

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.

2

Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Ingredients

Ingredients :
 1 pound fresh mozzarella, 3/4-inch diced
 2 teaspoons minced garlic (2 cloves)
 1 teaspoon good Dijon mustard
 1/4 cup good red wine vinegar
 Kosher salt and freshly ground black pepper
 1/2 cup plus 1/3 cup good olive oil
 1/2 pound sourdough bread, crusts removed and 3/4-inch diced

Directions

Instructions :
1

Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.

2

Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

Tuscan Tomato & Bread Salad

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